Healthy Flax Muffins

February 28, 2009

Courtesy of Northern Cookbook!

1 1/2 cups whole wheat flour
3/4 cup ground flax seed
2 TBSP whole flax seed
3/4 cup oatmeal (not the quick version)
1/4 cup wheat germ
1/4 cup dark brown sugar
2 teaspoons baking soda
1/2 teaspoon salt ( I used No Salt substitute)
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 cup dried cranberries
1/4 cup raisins (any kind)
1/8 cup walnuts (optional)
2 large eggs, beaten
3/4 cup unsweetened applesauce
3/4 cup skim milk

Move the oven rack up one level so it is almost in the middle of the oven. Preheat the oven to 350F. Mix together all the dry ingredients, including the sugar. Stir in the cranberries and raisins. Add the eggs, applesauce and milk and stir just until moistened. Do NOT overstir or your muffins will be tough. Spoon the batter into paper-lined muffin tins. Only fill 3/4 full. If using walnuts, sprinkle a little on top of each muffin. Bake for 20-25 minutes or until the tops spring back to the touch.
Makes 18 muffins.


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